Watermelon Gazpacho

The perfect meal for a hot summer evening when it's too hot to cook and you need something light.

Preparation Time:
Cooking Time:
Yield: 6 servings

This is an interesting twist on traditional gazpacho, the sweetness of the watermelon makes it more refreshing. This soup is good for freezing, so it's worth making a large batch. This is best made a couple of hours in advance to really bring out the flavours, although it's not essential.

Ingredients

  • 600g tomatoes
  • ¼ red onions (~43.8g)
  • 50mL olive oil (~45.6g)
  • 2 cloves garlic (~12g)
  • 20mL reduced salt soy sauce (~23g)
  • 20mL lime juice (~20.4g)
  • 1 mini watermelon (~1200g)
  • 1 cucumber (~300g)
  • 15g fresh basil
  • 10g fresh parsley
  • 1 pinch ground black pepper (~0.25g)
  • 10mL balsamic vinegar (~11g)
  • 2 ciabatta (~540g)

Method

  1. Wash and dice the tomatoes (removing any hard stalk bits), place in a bowl.
  2. Remove the skin from the onions and finely dice, place in the bowl with the tomatoes
  3. Mince the garlic and place in the bowl
  4. Add the olive oil, lime juice and soy sauce to the bowl and stir ingredients together
  5. Chop the watermelon into chunks and place in a blender or mash (to pulp and release the juice)
  6. Filter the pulp/juice through a course sieve to remove any seeds.
  7. Discard the seeds and place the juice/pulp into the bowl, stir again.
  8. Dice the cucumber and add to the bowl.
  9. Add the herbs, black pepper and vinegar, stir again.
  10. This soup improves with age, but can be eaten immediately. I suggest leaving it in the fridge for 2 to 4 hours before eating though for best flavour.
  11. Serve with ciabatta, cooked to be crispy.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans

Nutrition

Per 100g Serving (470g)
Energy 373kJ 1755kJ
Energy 89.2kcal 419kcal
Fat 3g 13.9g
  of which saturates 0.46g 2.2g
Carbohydrates 13.7g 64.3g
  of which sugars 4.1g 19.3g
Fibre 1.1g 5.3g
Protein 2.3g 11g
Sodium 90.2mg 423mg
  as salt 0.23g 1.1g
Fruit/veg portions 0.96 4.5

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.